DE60033034T2 - ANTIMICROBIAL POLYPHOSPHATE IN FOOD TREATMENT - Google Patents

Description

AREA OF INVENTION

These This invention relates to polyphosphates and their use in controlling of bacterial growth. In particular, the invention relates to Use antimicrobial polyphosphates to increase the growth of bacteria in food or during to control the food processing.

BACKGROUND THE INVENTION

So far unless otherwise indicated in the context, means in this description and these claims "food" any liquid, any solid, semi-solid, any dispersion, Suspension or emulsion, including those listed under Control of the Federal Food, Drug and Cosmetic Act, which of mammals (including Animals and humans) are consumable, fish and other marine creatures and poultry, whether they have a nutritional value or not, and for susceptible to microbial growth are. "Foods" therefore conclude proteinaceous or proteinaceous substances and / or carbohydrates, Beverages, edible oils and water, including directly consumable water, e.g. bottled water, and water for manufacturing, processing or transporting other food forms is used.

bacterial Contamination of food is a significant problem in the food processing industry. Bacteria must during the throughout the food processing process or kept under control, for example: (1) surface treatment from food to the surface to disinfect and spoilage organisms and pathogens that occur on the surface of food are killed; (2) in food processing plants or -processed, as in dairy, meat and poultry processing Facilities for spoilage organisms and pathogens in the food processing facility kill; and (3) in processed foods to prevent the growth of spoilage organisms and pathogens during to prevent distribution and storage.

Strength Oxidizing agents, such as peracetic acid and hydrogen peroxide, are used to make bacteria in food processing plants or companies under control. See, for example, Chen, US Patent No. 5,641,530, which discloses the use of mixtures containing hydrogen peroxide as disinfectants in food-related applications. However, strong oxidants constitute a hazard to the user since they can attack the skin. Hydrogen peroxide can not turn into a processed food be incorporated to prevent bacterial contamination and bacterial growth during storage and to protect distribution. Peracetic acid solutions are angry and can corrode the equipment. peracetic acid decomposes into acetic acid, which adversely affect the taste and smell of the food can. Other cleaning products typically have a pH of 10.5 to 12 and it is likely that they skin, eyes and respiratory tract damage on contact or inhalation.

Guthery, U.S. Patent 5,364,650 discloses a method for disinfecting Animal carcasses, by putting in a solution be dipped, the aliphatic medium chain fatty acids, a Chelating agent and hydrochloric acid contains. This solution is acidic and potentially dangerous for the Skin, eyes and respiratory system. Bender, U.S. Patent 5,635,231 a method for disinfecting animal carcasses by they are treated with an alkali metal orthophosphate and steam. Due to the need to generate steam and the high concentration of alkali metal phosphate suitable for Efficiency is required, this procedure is difficult apply. US-A-4 431 679 discloses a fish treatment composition, comprising 14% to 90% polyphosphate and citric acid.

Lactic acid and their sodium and potassium salts are used as antimicrobial agents incorporated into food. However, at least 2 wt .-% and typically 3% by weight of lactic acid necessary, which may adversely affect the taste. If lactic acid is added, the lowered pH produced by the added lactic acid is also the water retention capacity reduce meat.

Consequently There is a need for non-corrosive materials that uses can be around bacteria on the surface of food, food processing plants or businesses to keep under control and incorporated into the food can be to protect them from bacterial contamination and bacterial growth during storage and to protect distribution.

SUMMARY THE INVENTION

These The invention relates to a method for preventing the growth of Bacteria in meat, poultry and seafood products according to claims 1-3. It is discovered that treatments with alkali metal orthophosphate, Tripolyphosphate, acidic pyrophosphates, polyphosphate and pyrophosphate, either individually or as mixtures thereof, can be used to different classes of microorganisms, especially those that for the Safety and spoilage of food during processing, storage and distribution are important to reduce and control. Gram-negative organisms that, without limitation, belong to the genera Escherichia, Salmonella and Pseudomonas are generally disadvantageous influenced by compositions that are alkaline and polyphosphates contain. Gram-positive organisms that, without limitation, belonging to the genera Staphylococcus and Listeria, are generally detrimental influenced by compositions containing polyphosphates and are alkaline or neutral. Because these compounds are pathogens at near neutral pH conditions using very dilute preparations control, are the physico-chemical changes (Color, texture, aroma, nutrient retention), which can occur in highly alkaline or highly acidic conditions, reduced. These compositions are safer to handle and have less disposal problems than highly alkaline or high acid compositions.

These Compositions can in solutions used to be added to foods to inhibit the growth of microorganisms that transmit food Diseases and for Spoil while Distribution and storage are responsible.

The Compositions contain at least one organic acid and / or at least one salt of an organic acid for a synergistic antimicrobial Effect in food.

SHORT DESCRIPTION THE DRAWINGS

1 shows the effect of phosphates on the survival of Escherichia coli 0157: H7.

2 shows the effect of phosphates on the survival of Staphylococcus aureus ATCC 6538.

3 shows the effect of phosphates on the survival of Salmonella typhimurium ATCC 14020.

4 shows the effect of phosphates on the survival of Listeria monocytogenes Scott A.

5 shows the effect of phosphates on the survival of Pseudomonas aeruginosa.

DETAILED DESCRIPTION OF THE INVENTION

Specific glassy polyphosphates ("glassy polyphosphates ") are against certain microorganisms, especially those responsible for food safety are more important, more effective. Although not to any theory or explanation bound, it is postulated that these polyphosphates changes during transport and availability vital nutrients to induce the cell, causing normal metabolic processes be prevented from occurring. This eventually leads to cell death or injury.

compositions the opposite Microorganisms can inhibit from 0.05% to 3%, preferably ranging from 0.1% to 1%. The treatment of the food may be the Adding the composition to the food in the manner that the composition is distributed within the food. Alternatively, the composition can only be applied to the surface of the Added to food or a combination of both treatments can be used become. It can be expected that synergies in food from raw muscle and every other fresh food that / that Contains / contains phosphatases, with certain spices and their extracts, such as garlic and onions, by minimizing the hydrolysis of the glassy polyphosphates occur. polyphosphates get the color and vitamin content of fruits and vegetables, raw and pre-cooked meat, poultry and seafood products. Polyphosphates support or care for Moisture retention, aroma protection and emulsion stability in meat and poultry products.

Phosphate organic acid and / or salt combinations

It gives an antimicrobial synergy between phosphates and organic acids and / or salts of organic acids, in particular lactic acid and / or their salts, so that the total effective concentrations required are in meat, poultry and seafood products for microbial efficacy be reduced. The polyphosphate has a chain length of at least 2, preferably 3 to 100, is water-soluble and is a sodium salt, a potassium salt, a mixed sodium / potassium salt Mixture of sodium and potassium salts or a mixture of sodium, Potassium and mixed sodium / potassium salts. Suitable organic acids and edible organic acids, like lactic acid, citric acid, Acetic acid, malic acid, fumaric acid etc. and the salts thereof are equally edible salts. Sodium and potassium salts of edible organic acids are preferred. Salts of lactic acid are more preferred. These acids and / or salts are generally added so that the resulting Meat, poultry or seafood product 0.3 wt% to 7 wt%, preferably 1 wt% to 3 wt%, more preferably From 0.3% to 2.0% by weight thereof. Phosphates are used at concentrations from 0.1% by weight to 2% by weight, preferably from 0.5% by weight to 1.0% by weight, in the final Meat, poultry or seafood product be effective. Because the total amount of phosphate and acid and / or Salt that added is reduced, it is less likely that this Materials changes at the aesthetic Characteristics of the meat, poultry and seafood products cause.

The solution can either be cured / n or smoked / n or dried or uncured or smoked or dried, boiled or uncooked fresh or raw meat, poultry or seafood added become. cured Products contain added nitrites or nitrates, compounds known to be harmful to Clostridium botulinum are inhibitory. Therefore, with cured products, it can be expected that requires lower concentrations of acid salt and phosphate be to get antimicrobial efficacy. For both fresh as well as cooked products can be the combination of acid and / or acid salts and phosphate incorporated into the product, either by Injection, Vacuum Tumbing, Surface Treatment or by any combination of these methods. If the Incorporation is done by means of injection and / or vacuum puffing is it's the usual Practice, the solution, containing the phosphate and the acid salt to which to add raw or fresh product before cooking. at Products that are to be sold raw, either fresh or previously frozen, the combination of acid and / or salt thereof and phosphate equally or it can be vacuum-patted with it.

The solution is typically made by first adding the phosphate in water disbanded is followed by salt (NaCl), nitrites or nitrates, more organic Acid and / or Salts of edible organic acid, and if desired, including sweeteners like dry starch ( "Corn syrup solid "), dextrose, Sucrose. Liquid smoke, Erythorbate or ascorbate also to the solution added become. The concentration of each ingredient in the solution becomes through the desired Amount of the total solution and the ingredient added to the product should be determined. For example, if it is desired that the product added 10% solution containing 0.5% of phosphate and 1% of sodium lactate, the solution must be 5% Phosphate and 10% sodium lactate.

The injection of the polyphosphate solution into a food product can be achieved by any number of commercially available injection devices well known to those skilled in the food processing art. A typical device includes a pressurized reservoir containing the solution connected by a suitable conduit means to a valve-controlled injector head carrying one or more hollow injector needles. Surface treatments include dipping, spraying, casting, coating or any treatment resulting in the presence of the phosphate or the combination of phosphate and acid salt on the surface of the meat, poultry or seafood product. The concentration of the phosphate and the acid salt will be determined by the concentrations desired on the surface of the finished product so that the antimicrobial efficacy is obtained. In order to improve antimicrobial efficacy, it is desirable to keep the phosphate and acid salt in intimate contact with the surface of the food. The food may be raw or precooked. This can be achieved by increasing the viscosity of the solution containing the phosphate and the acid salt so that it coats and adheres to the surface of the food. Alternatively, the organic acid and / or salt thereof and the phosphate may be part of a gel coating applied to the surface of the food. Ingredients, especially hydrocolloids, starches and proteins that can be used to increase the viscosity of the solution or to form a gel matrix include, but are not limited to, carrageenan, xanthan gum, locust bean gum, pectin, modified and native starch from various plants sources, gelatin, soy protein and dairy-based proteins such as casein and whey.

cleaning structures (not part of the invention)

antimicrobial Polyphosphates can in cleaning compositions for Food, food processing equipment and surfaces with Food contact can be used. These compositions can be used be to the surface for example, fruits, vegetables, animal carcasses, food cutting equipment, Food preparation tables, packaging material, wash. The washing of the surface of fruits and vegetable products with cleaning compositions comprising dilute preparations of antimicrobial polyphosphates, Helps to prevent the wilting, and it helps in their color and to get their vitamin content. In the same way changes are made in the color, aroma and texture of the surface of Animal carcasses minimized. surface treatments can be carried out on both cooked and raw products. Raw products can be sold as is or continue to be used as Raw material for cooked Products. Cooked products with surface treatment can be used for a distribution be packed.

The Cleaning compositions comprise a mixture of sodium and / or Potassium polyphosphates and optionally sodium and / or potassium orthophosphates, one or more surfactants, such as a linear alkylbenzenesulfonate ("linear alkylbenzene sulfonates ") (LAS), a salt of a fatty acid, an alcohol ethoxylate etc. Surfactants are used in industrial applications of Surfactants, D.R. Karsa, ed., The Royal Society of Chemistry London, 1987 and similar textbooks disclosed. The cleaning compositions have a pH of 4 to 11 and are against broad classes of microorganisms, including Gram-positive and Gram-negative bacteria, especially those for food-borne Diseases and spoilage of meat and meat products are responsible are, effective.

The Polyphosphates have a chain length from 2 to 100. Preferably contains the composition is a mixture of mono-, di- and / or trisodium and / or potassium orthophosphate, a linear long-chain sodium and / or potassium polyphosphate (chain length 6-50) and a surfactant or a Combination of surfactants that over a pH range of 4-11 are stable. The compositions may be ethylenediaminetetraacetic acid (EDTA) and / or their salts and other chelating agents, such as citric acid, lactic acid, ascorbic acid and other polycarboxylic acids and / or their sodium, potassium and / or calcium salts. The Compositions can also low concentrations of about 50 to about 200 ppm peroxy compounds, such as peracetic acid and hydrogen peroxide.

The Compositions can either as a solution, Concentrate or in dry form for reconstitution with water be prepared at the time of use. Materials in Food Quality should be used to prepare the cleaning compositions. The cleaning composition can be used as a topical spray or be used as a dip treatment.

The Cleaning compositions retain their antimicrobial efficacy at a pH of 4 to 11 at. Require commercially available products typically a pH of 10.5 to 12. A lower pH decreases the apparent sliminess of the composition when the composition rubbed between the fingers. In addition, due to the lower pH, it is less likely that the composition of a damage of the skin, eyes and respiratory tract caused by contact or inhalation. The compositions are effective even with hard water getting produced.

Polyphosphates with high potassium content

("High Potassium Polyphosphates")

polyphosphates, in which the sodium to potassium ratio is 0.5 to 3.8, in addition to or instead of the sodium polyphosphates, in particular in applications where it is desirable is to reduce the sodium content of the food, as in food for individuals, who need to control their sodium intake.

The preparation of solutions of sodium and potassium phosphates by ion exchange is described in Iler, US Pat. No. 2,557,109, which is incorporated herein by reference. Glassy polyphosphates of the following composition: (K, Na) _{(n + 2)} O (PO ₃ ) _n in which the ratio of potassium to sodium is about 0.5 to 3.8, preferably 1.0 to 3.8, more preferably 2.4 to 3.6; the mean value of n is greater than 9; and at least 85% of the phosphate species comprise more than three phosphate units can be prepared by the following reaction:

A mixture of monopotassium phosphate, monosodium phosphate and potassium and / or sodium hydroxide is prepared. The potash to sodium ratio of the mixture should be the same ratio as desired in the glassy polyphosphate product. Preferably, no ions other than sodium, potassium, the ions derived from the phosphate (ie, H ₂ PO ₄ ^- , HPO ₄ ^2- , PO ₄ ^3- ) and optionally hydroxide are present. If desired, water may also be added to the mixture.

The (K, Na) / P ratio should be between 1.0 and 1.6 and is relative to the desired Value of n set. The smaller the value of this ratio is, i. the nearer this value is 1.00, the higher it is the mean value of n.

The Mixture is placed in a vessel, which can withstand the heating conditions, such as a ceramic or alumina container, and it is heated in a suitable device, such as a muffle furnace. On an industrial scale can the process in a larger oven carried out be, e.g. 8 feet (approx 2.4 m) wide by 15 feet (approx 4.6 m), lined with a zirconia ramming mass ("zircon ramming mix ") the soil, constructed to a melting temperature of at least 800 ° C too resist.

The Mixture is at about 750 ° C heated to expel water and form a clear melt. One Heat to below 600 ° C produces materials with insufficient long-chain (n> 3) Phosphate species. Heating at 780 ° C produces material that is excessively high insoluble Substances or difficult to dissolve Contains material, that for these applications is unacceptable. The heating should be for about 0.75 until about 1.5 hours become. The heating to the required temperature can in one Stage or in several stages. After heating For example, the reaction mixture containing polyphosphate is preferred quickly cooled, so that crystal growth occurs.

The product is a mixed sodium potassium polyphosphate glass of the formula (K, Na) _{(n + 2)} O (PO ₃ ) _n in which n and the ratio of potassium to sodium are as discussed above. The polyphosphate glass contains less than 10% by weight of water-insoluble material.

INDUSTRIAL APPLICABILITY

antimicrobial Polyphosphates have many applications in food processing. You can in cleansing compositions, either to fruits, vegetables and animal carcasses wash or around the food processing equipment clean and disinfect. Antimicrobial polyphosphates can be used directly be added to food products so that they are part of the finished product to be consumed without the Need for further rinsing become.

Recently the United States Department of Agriculture new regulations or Regulation on new standards of food safety of cooked meat and meat poultry products (9 CFR 381.150). Due to the effectiveness of phosphates and polyphosphates against Salmonella and Clostridia can Phosphates and polyphosphates are used effectively in the product to comply with the new regulation. The use of phosphates opens up the potential for growth or survival of Salmonella, Clostridium botulinum and Clostridium perfringens in big Dimensions reduced be while the moisture retention, the aroma protection and the emulsion stability caused by provided the phosphates in the meat and poultry products will be maintained.

The advantageous properties of this invention can be observed by reference to the following examples, which illustrate, but do not limit, the invention. EXAMPLES Glossary PAA peracetic acid Polyphosphate 1 Glassy, water-soluble sodium polyphosphate composed of linear metaphosphate chains (average chain length of 28-34). Polyphosphate 2 Glassy, water-soluble sodium polyphosphate composed of linear metaphosphate chains (mean chain length of 21). TSP trisodium phosphate

Examples 1-5

experimental Procedure: The bacteria were individually in Trypticase Soy Broth grow at 35 ° C calmly. Each bacterium tested became a 24 hour culture centrifuged, washed twice with 0.1% peptone water and before the Test resuspend in 10 ml of 0.1% peptone water.

All Treatments, including controls contained 0.03% by weight of linear alkyl benzene sulfonate. The pH was adjusted by adding either sodium hydroxide or hydrochloric acid, such as he required, adjusted. In treatment 9, no pH adjustment was performed.

The treatments were as follows:
Treatment 1: control, pH = 11.8.
Treatment 2: 0.57% TSP, pH = 11.8.
Treatment 3: 0.57% polyphosphate 1, pH = 11.8.
Treatment 4: 0.57% polyphosphate 2, pH = 11.8.
Treatment 5: 0.57% polyphosphate 1, pH = 6.
Treatment 6: 0.57% polyphosphate 2, pH = 6.
Treatment 7: 0.57% polyphosphate 1 + 50 ppm PAA, pH = 11.8.
Treatment 8: 0.57% polyphosphate 1 + 50 ppm PAA, pH = 6.
Treatment 9: 50 ppm PAA, pH = 2.8.
Treatment 10: 0.57% TSP + 50 ppm PAA, pH = 11.8.

All phosphate containing treatments or treatment solutions stored at 7 ° C before testing. For the Treatments 1-6 a 100 ml aliquot of the treatment solution was removed from the cooling, entered in a sterile Erlenmeyer flask and at room temperature let it equilibrate. For the treatments 7-10 a 150 ml aliquot of the treatment solution was removed from the cooling, transferred into a passivated amber passivated bottle and equilibrate to room temperature calmly. The upper ends of these bottles were covered with aluminum foil covered. Two minutes prior to testing, 0.14 ml of a 5.5% stock PAA solution was added every bottle added.

To every treatment solution 0.1 ml of the appropriate bacterial culture was added. at the time intervals of 0.5 minutes, 1.0 minutes and 5.0 minutes after the addition 1 ml of the inoculated solution and in 9 ml of dilution medium (Dilution " blank ") introduced. For the Treatments 1-6 became a phosphate diluent after Butterfield ("But terfield's phosphate dilution blank "). For the Treatments 7-10 became a phosphate diluent according to Butterfield containing 1 ml of 0.2 M sodium thiosulfate. The samples were diluted and on plate count agar (PCA) for a 48 hour incubation at 35 ° C plated. All inoculum solutions were also plated on PCA to the initial Inoculum level too determine. After incubation, the colonies were on the plates counted.

Five species of bacteria were tested: Escherichia coli 0157: H7, a Gram-negative Bacterium; Staphylococcus aureus, a Gram-positive bacterium; Listeria monocytogenes, a Gram-positive bacterium; Salmonella typhimurium, a gram-negative Bacterium; Pseudomonas aeruginosa, a Gram-negative bacterium.

The treatments were also tested against a mixture of yeasts and fungi, but no treatments were against either yeasts or fungi during the 5 minute exposure in the treatment loop effective.

Treatment of Escherichia coli: Escherichia coli 0157: H7 is more tolerant to acidic environments than other food-borne pathogens and therefore presents a greater hazard. It is known to survive in fermented sausage, mayonnaise and cider. It has been reported that sprays containing 1.5% organic acid against this organism are not effective on beef. The infectious dose seems to be very low, ie less than 1 cell / g of food. The treatment of E. coli is shown in Tables 1 and 1 shown.

TABLE 1 Treatment of Escherichia coli 0157: H7

Treatment of Staphylococcus aureus: S. aureus is a food-borne pathogen that causes gastroenteritis as a result of ingestion of the enterotoxin. The treatment of S. aureus is shown in Table 2 and 2 shown.

Table 2 Treatment of Staphylococcus aureus ATCC 6538

Treatment of Salmonella typhimurium: S. typhimurium is a common source of food-borne diseases. The treatment of S. typhimurium is shown in Tables 3 and 3 shown.

Table 3 Treatment of Salmonella typhimurium ATCC 14020

Treatment of Listeria monocytogenes: In the last decade, Listerose, caused by L. monocytogenes, has become a major food-borne disease. Because this bacterium is resistant to low pH and high sodium chloride concentrations and grows at cooling temperatures, it is very difficult to eradicate it in food processing plants. The treatment of L. monocytogenes is shown in Table 4 and 4 shown.

Table 4 Treatment of Listeria monocytogenes Scott A

Treatment of Pseudomonas aeruginosa: Pseudomonas are common spoilage bacteria on fresh meat and poultry products, especially those exposed to temperature misuse or abuse. The treatment of P. aeruginosa, a species resistant to phenolic antioxidants, is shown in Tables 5 and 5 shown.

Table 5 Treatment of Pseudomonas aeruginosa

summary of results

• Treatment 1: control, pH = 11.8. Not effective against any of the bacteria tested.
• Treatment 2: 0.57% TSP, pH = 11.8. Not effective against any the tested bacteria.
• Treatment 3: 0.57% polyphosphate 1, pH = 11.8. Somewhat effective against the Listeria monocytogenes with a reduction of 3.24 log levels at 5 min. Not effective against any of the others tested bacteria.
• Treatment 4: 0.57% polyphosphate 2, pH = 11.8. Effective against Listeria monocytogenes with a decrease of 4.8 log levels at 1 min. Also against Escherichia coli 0157: H7 and Salmonella typhimurium with reductions of> 5 log levels at 5 Min. Somewhat effective against Pseudomonas aeruginosa with a reduction by 4.1 log levels at 5 min.
• Treatment 5: 0.57% polyphosphate 1, pH = 6. Effective against Staphylococcus aureus with a reduction of> 3.9 log levels at 5 Min. Not effective against any of the other bacteria tested.
• Treatment 6: 0.57% polyphosphate 2, pH = 6. Effective against Staphylococcus aureus and Listeria monocytogenes with reductions of 4.0 or 3.5 log levels at 5 min. Not effective against any of the others tested bacteria.
• Treatment 7: 0.57% polyphosphate 1 + 50 ppm PAA, pH = 11.8. Effective against Listeria monocytogenes with a reduction of> 3.8 log levels 0.5 min. And a reduction of> 3.8 log levels at 5 min. Effective against Staphylococcus au reus and Pseudomonas aeruginosa with reductions by> 3.8 or> 4.8 log levels. Something effective against Escherichia coli 0157: H7 and Salmonella typhimurium with reductions of 3.2 and 2.3 log levels at 5 min.
• Treatment 8: 0.57% polyphosphate 1 + 50 ppm PAA, pH = 6 effective against Escherichia coli 0157: H7, Staphylococcus aureus, Listeria monocytogenes and Pseudomonas aeruginosa, with no at 0.5 min Cells were recovered. Also very effective against Salmonella typhimurium with a reduction of 5.3 log steps at 0.5 min. and> 5.33 at 1 min.
• Treatment 9: 50 ppm PAA, pH = 2.8. Very effective against Escherichia coli 0157: H7, Salmonella typhimurium, Listeria monocytogenes and Pseudomonas aeruginosa, no cells recovered at 0.5 min were.
• Treatment 10: 0.57% TSP + 50 ppm PAA, pH 11.8. Effective against the Staphylococcus aureus and Listeria monocytogenes, being at 0.5 min. No cells are recovered. Effective against Escherichia coli 0157: H7 and Salmonella typhimurium with reductions of 4.5 or 5.33 log levels at 5 min.

Example 6

This Example shows the effect of phosphates on the growth of microorganisms in cooked meat.

Sample preparation: Seven batches of cooked, shredded and shaped ham without Bones of 40 pounds (about 18.2 kg) were made to the following To meet specifications: Humidity 71.2-73.7%, Protein 18.1-19.8%, Fat 3.66-6.31%, Salt 2.0% and phosphate 0.4%. The ham were made to the identity standard for one cooked ham or cooked ham with a minimum of 18,5% Protein, fat-free ("protein fat free ") (PFF) to suffice. The phosphate salts (0.4 wt%) shown in Table 6 were added to six of the ham. In the ham was using Injection of a standard saline solution, containing 4% phosphate, 17.7% salt (NaCl), 5.0% sucrose, 2.5% pickling salt ("Prague powder") (6.25% sodium nitrite) and 0.55% sodium erythorbate, up to 10% by weight pumped in. To injection, the hams were vacuum-piled for 45 min, in a shell made of fibers ("fibrous casings ") with 6.5 in (about 16.5 cm) diameter pressed and then up to an internal temperature of 71.7 ° C cooked. The cooked ham was chilled at 0 ° C for 8 h, vacuum-packed and at 0 ° C Stored for 8 weeks.

Microbiological Analysis: A sample homogenate was prepared by adding 11 g ham with 99 ml of sterile 0.1% peptone diluent mixed or pureed were circulated in a stomacher for 1 min. Serial dilutions were prepared by adding 1.0 ml aliquot of the sample dilution Transfer 9 ml of sterile 0.1% peptone were. The appropriate dilutions were plated on plate count agar. The plates were at 7 ° C Incubated for 10 days.

The results for the psychrotrophic organisms are shown in Table 6. All phosphate treatments contained significantly less psychrotrophic organisms compared to the control without added phosphate. The results for the different phosphate treatments are not considered to be significantly different. Table 6 Growth of psychrotopher microorganisms in dissected and formed ham after 8 weeks storage at 0 ° C Added phosphate log (colony forming units) / g none 3.97 Sodium tripolyphosphate (pH about 9.8) 1.58 Sodium tripolyphosphate (pH about 9.8) 1.84 Sodium polyphosphate mixture (pH about 10) 1.83 Sodium polyphosphate mixture (pH about 9.5) 1.91 Sodium polyphosphate mixture (pH about 7) 2.15 Sodium polyphosphate mixture (pH about 7) 2.82

sensory Assessment: A 3/4 "(about 1.8 cm) disc was removed and placed on white absorbance paper for color acceptance rating placed. Two 1/2 '' (about 1.2 cm) slices were used for the sensory Assessment removed. The discs were placed in a template and 1.0 cm x 2.0 cm samples were prepared. Each panel participant received one Sample / treatment. The control and three treatments were in served every session. Crackers and apple juice were served. In front Two training sessions were conducted during testing, the Discussions about Juiciness, ham flavor intensity, off-flavor and color acceptance which included.

The sensory properties and the objective color properties the ham did not interfere with the phosphate treatments affected. additionally increased the phosphate the cooking and processing yields.

Example 7

This Example shows the effectiveness of the phosphates on the growth of Microorganisms in cooked meat.

Sample preparation: Five 16 kg batches of formed ham were prepared. Fresh whole pork ham were skinned, boned, dissected into muscle and every muscle was trained to the entire dressable ("trimmable") connective tissue and subcutaneous and intramuscular To remove fat. Into the muscles was injected a standard saline solution containing the desired Amount of phosphate, 17.7% salt (NaCl), 5.0% sucrose, 2.5% pickling salt (6.25% sodium nitrite) and 0.55% sodium erythorbate, up to 10% by weight pumped. The phosphate was added to four of the five samples to make up the desired Level in the cooked product. The muscles with pumping in were macerated manually to allow saline absorption puffed and pressed in sheaths of fibers into 908.0 g pieces ("chubs") were weighed and then boiled to an internal temperature of up to 71.7 ° C. The cooked ham was cooled to 0 ° C for 24 h, vacuum packed and at 1,11 ° C 8 Stored for weeks.

Microbiological analysis: A sample homogenate was prepared by mixing 11 g ham with 99 ml sterile 0.1% peptone diluent and circulating in a stomacher for 1 min. Serial dilutions were made by transferring 1.0 ml aliquots of the sample dilution to 9 ml of sterile 0.1% peptone. The appropriate dilutions were plated on 3m Petrifilm plates for aerobic count and psychrotrophic organisms or on APT agar for lactic acid organisms or bacteria. The plates were incubated at either 35 ° C for 48 h, 20 ° C for 5 days or 30 ° C for 48 h for aerobic microbial count, psychrotrophic organisms or lactic acid bacteria. For each treatment, samples were analyzed in duplicate. The results are shown in Tables 7, 8 and 9. Table 7 Growth of psychrotrophic microorganisms in dissected and formed ham after 8 weeks storage at 1.11 ° C Added phosphate log (colony forming units) / g none 7.79 0.4% sodium tripolyphosphate 7.8 1.0% sodium tripolyphosphate 5.91 1.0% acid sodium pyrophosphate 5.28 1.0% sodium hexametaphosphate 4.62 Table 8 Aerobic microbial count in dissected and formed ham after 8 weeks of storage at 1.11 ° C Added phosphate log (colony forming units) / g none 6.03 0.4% sodium tripolyphosphate 6.69 1.0% sodium tripolyphosphate 5.67 1.0% acid sodium pyrophosphate 4.49 1.0% sodium hexametaphosphate 4.55 Table 9 Growth of lactic acid bacteria in dissected and formed ham after 8 weeks storage at 1.11 ° C Added phosphate log (colony forming units) / g none 7.42 0.4% sodium tripolyphosphate 6.62 1.0% sodium tripolyphosphate 6.70 1.0% acid sodium pyrophosphate 5.38 1.0% sodium tripolyphosphate 6.24

After this Having described the invention, we now claim the following and its equivalents.

Claims (3)

Method for preventing the growth of bacteria in meat, poultry and seafood products, the method comprising: Add an aqueous Solution, comprising a polyphosphate and an organic acid and / or a salt of a organic acid, to the meat, poultry or seafood product; in which: to the addition of the aqueous solution the resulting meat, seafood or poultry product 0.3 wt .-% to 7 wt .-% organic acid and / or salt thereof and From 0.01% to 2% by weight of polyphosphate; the polyphosphate a sodium polyphosphate, a potassium polyphosphate, a mixed one Sodium / potassium polyphosphate or a mixture thereof; the Polyphosphate water-soluble is and a chain length of at least two; and the organic acid one edible organic acid is. The method of claim 1, wherein after the addition the aqueous solution the meat, seafood or poultry product 0.3 wt .-% to 2.0 wt .-% organic acid and / or salt of the organic acid and 0.05% to 1.0% polyphosphate. Process according to claim 2, in which the organic Acid is lactic acid.